PUBLIC PROCUREMENT
FOR THE ORGANIC SECTOR
By Gillian Westbrook
June 2011
SUMMARY
6/24/2011
 What
is Public Procurement
 What is Green Public Procurement
 Overview of the Marine Institute Pilot
scheme
 Barriers and Opportunities
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WHAT IS PUBLIC PROCUREMENT ?
6/24/2011
Public sector
purchasing of goods &
services.
 Criteria for various
aspects of contract &
tendering & selection
process.

Green Public Procurement




EU 2020 Strategy covering the
‘sustainability’ component for
green growth.
Policies that favour ‘ecoinnovation and energy efficient
products’.
ROI National Action Plan
adopts EU target of 50% of
GPP
7 Product Groups: incl. food &
catering
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FOOD & CATERING
6/24/2011
Chapter 8: Food & Catering Services
 Reducing pesticides & fertilisers
 Reducing soil erosion and bio-diversity loss
 Reconnecting consumers and producers –
better understanding of food and farming
 Enhancing demand for fresh seasonal food
 Reducing preservatives & additives
 Reducing packaging and food waste
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ICSA ORGANIC FOOD PILOT STUDY AT THE
MARINE INSTITUTE 2009
6/24/2011
Organic Ingredients:
Cheese
Beef
Lamb
Salmon and Trout
Veg & Salads
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ICSA: CRITERIA REQUIREMENTS



6/24/2011

Producer/supplier capable
of achieving requirements
for caterers approved
suppliers list.
Ingredients suitable for use:
IS340 Catering Standard.
Producer known via other
outlets eg farmers markets.
Potential for
producers/suppliers to
couple distribution
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ICSA PILOT STUDY
6/24/2011
Per unit/meal =same
cost as catering food
 Dramatic reduction in
food waste
 Survey showed the
following ratings:
 1st
Improved taste
 2nd Cooking Style
 3rd Presentation
 4th 6 out of 74 people
said ‘no notable
change’

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BARRIERS AND SOLUTIONS
6/24/2011
Indemnity Insurance
 FSMS / HACCP
 No History / Reference
 Distribution methods
 Tender Process
.......................................
 Via catering distributors
 Producer groups
 Training / FSMS &
Tenders
 Recognised Awards

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OPPORTUNITIES
6/24/2011
Find best route that
suits your business
 Be prepared to make
some changes
 Have some technical
data about product


Look at
www.etenders.gov.ie
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PUBLIC PROCUREMENT FOOD COSTS
6/24/2011
Irish public sector procures food and catering
services to the value of €125 to €150 million per
year.
 Schools €35m 2010 (inc service = 4025 schools).
 Hospitals €57.5m 2008 – food only, of which €21m
worth of food is binned.
 EPA (2008) indicate hospital food accounts for 2%
national organic waste.
 Target set: 50% of each of the four food groups:
 1.Meat
2.Poultry 3.Eggs 4.Seafood
 Sustainability aspect and/or organic.

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